Baked Alaska

(by Connie Meyer)

For the brownies:

2/3 c. butter

4 oz. Baker’s unsweetened chocolate

1 1/3 c. all-purpose flour

1 t. baking powder

1/2 t. salt

4 eggs

2 c. white sugar

2 t. vanilla

For the meringue:

6 large egg whites, at room temperature

1/4 t. cream of tartar

1 c. granulated sugar

1/2 gal. Neapolitan premium ice cream

Preheat oven to 350 F and place rack in middle of the oven.

Grease a 9×13 pan with butter or cooking spray or line with aluminum foil.

In a double boiler, melt butter and chocolate. Allow to cool slightly.

Combine flour, baking powder, and salt in another small bowl.

In a large mixing bowl, beat eggs thoroughly with a whisk.

Gradually beat in sugar.

Blend chocolate mixture and vanilla into egg/sugar mixture.

Add flour mixture and stir well.

Spread in pan and bake for 25 - 30 minutes.

Cool for 25 minutes and then loosen sides and turn upside down.

(The baked, cooled brownie can be tightly wrapped in plastic wrap and refrigerated for 1 day in advance.)

Raise oven temperature to 500 F.

Place egg whites in a large clean bowl.

Add cream of tartar and beat on medium-high speed until foamy, 1 - 2 minutes.

Increase speed to high and gradually add sugar.

Beat until the meringue is glossy and forms stiff peaks, 2 - 3 minutes.

Remove ice cream from freezer and invert onto the brownie layer.

Using a spatula, spread meringue over the entire cake and ice cream.

Use the tip of the spatula to create tall peaks in the meringue that will brown in the oven.

Set on the middle rack of the oven and bake just until the meringue begins to brown, about 2 minutes.

Slice and serve immediately.

(Read The Wizard, the story that accompanies this recipe.)